Ingredients

mung-bean vermicelli, soaked in warm water until soft and then drained

2

large cloud-ear fungus

2

egg tomatoes or other tomatoes with seeds removed

3

large eggs

100g

lean pork mince

salt, to taste

pepper, to taste

2

shallots

or 1/2

small brown onion, finely chopped

1 tablespoon

fish sauce

Method

Cut the vermicelli into 5 cm lengths. Soak the cloud-ear fungus in hot water until they are soft. Drain, wash, cut off any hard stem pieces and slice the rest into thin strips. Roughly chop the tomatoes.

Break two whole eggs and one egg white into a bowl, leaving the spare yolk aside. Beat the former lightly to mix well but do not allow them to become frothy. Mix the minced pork, salt and pepper, shallots, fungus, tomatoes, vermicelli, fish sauce and beaten egg together and put the mixture into a lightly oiled bowl for steaming.

Bring water to boil in a steamer. Place the bowl in it on a rack, cover the steamer and steam for 10 minutes. Beat the remaining egg yolk and pour over the top of the mixture in the bowl. Cover the steamer again and steam for about 10 more minutes or until done. Remove from the steamer and allow to rest for a while. Cut into wedges and serve with rice, a braised dish and a Herb salad plate.